Great meal! Simple to put together in less time than estimated in the recipe. I followed a Belgian approach to mussels by substituting the onions with leeks and I added a little diced red pepper to give the plate some color. I served it with plenty of French bread to wipe up the scrumptious leftover sauce and a good Ontario Chardonnay.
The use of so much fresh lemon juice and the lemon butter sauce really over-powers the whole dish. Pernod can add such a wonderful flavor to a mussel preparation and with the lemon juice, you couldn't even taste the Pernod. It had a great amount of garlic, which we love, and all other ingredients were very good. I doubled the recipe because we love mussels, but I really don't think that had any bearing on the end results. I will prepare this again, but definately cut the lemon at least in half in all preparation of the recipe. I will let you know how it turns out!! Amazingly, I found this recipe also listed as a Copy Cat recipe (on another recipe web site) for a mussel's appetizer served at Carraba's (which my husband and I absolutely LOVE)and it isn't even anywhere close or in the ball park of that oustanding preparation that they do. If anyone has that recipe, PLEASE, PLEASE, PLEASE post!!!!
We LOVE mussels and eat them often. After reading the reviews I did drastically cut down on the amount of lemon. I also added fresh tomatoes and used red onion instead of yellow onions. These were really good and we sopped up every last bit of juice with french bread. If anyone can find a copy-cat recipe of Bonefish's Mussles please POST, POST, Post! (Bonefish is an Outback concept like Carrabas and Cheeseburger in Paradise)